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Tuesday, August 22, 2017

Banana Bread

3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups of all-purpose flour

1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.4 Pour the batter into your prepared loaf pan. Bake
for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted
into the center comes out clean.5 Remove from oven and let cool in the pan for a few
minutes. Then remove the banana bread from the pan and let cool
completely before serving. Slice and serve. (A bread knife helps to make
slices that aren't crumbly.)

Put beans in
a large saucepot. Add water to cover by 2 inches. Bring to a boil and
boil for 2 minutes. Remove from heat and let the beans sit for one
hour. Drain and cover with boiling water; boil for 3 minutes.Remove from
heat and let stand for 10 minutes;drain. Combine tomato juice, sugar,
salt, onion and spices and bring it up to a boil. Pack 1 cup of beans
into hot jar and put in a piece of salt pork and then fill jar about 3/4
full with beans. Ladle hot tomato sauce to within 1 inch from top of
jar. Remove air bubbles from the jar and refill to proper headspace if
necessary. Wipe rims and add hot lids/rings to the jars. Process in
Pressure canner for 65 minutes for pints and 75 minutes for quarts at 10
lbs of pressure for weighted gauge and 11lbs of pressure for dial
gauge.